These are great cooked on the barbecue, but can also be done in a frying or griddle pan. Fresh lime leaves are available in most major supermarkets and are worth seeking out for their distinctive flavour.
2 tbsp fish sauce
2 tsp grated fresh root ginger
1 1⁄2 tbsp light brown soft sugar
1 1⁄2 tsp ground turmeric
4 small skinless chicken breasts (about 120g each)
4 brioche buns, split open
2 heads little gem lettuce, leaves separated
1 avocado, sliced
LIME & CHILLI MAYO
1 green chilli, roughly chopped (deseeded if liked)
1 large lime, zest and juice
25g fresh coriander
4 fresh lime leaves, stalks removed
6 tbsp mayonnaise
- In a large resealable food bag, mix the fish sauce, ginger, sugar and turmeric. Add the chicken breasts, seal the bag and toss them in the marinade. Lay the bag on the work surface and use the heel of your hand to press out and flatten the chicken breasts at their thickest end. Set aside until ready to cook (or for up to 4 hours).
- Heat a large griddle pan or barbecue over a high heat. Lift the chicken breasts from the marinade and cook for 4-5 minutes on each side, until cooked through. Set aside on a board to rest for a couple of minutes while you place the buns on the griddle or barbecue, heating for about 1 minute until lightly charred.
- Meanwhile place all the ingredients for the lime and chilli mayo in a small blender with a pinch of salt and whiz until smooth.
- Arrange the buns on plates and top with a little of the mayo. Add a few lettuce leaves to each and some sliced avocado. Top with a chicken breast and another spoonful of the mayo. Finish with the bun tops and serve immediately.
Food styling: Myles Williamson. Styling: Max Robinson